Knock-It-Out-Of-The-Park Fettuccine Alfredo
When I discovered the Pioneer Woman, my world of food as I knew it was transformed. My quick meals got more delicious. My ability to sneak in extra veggies with her homemade marinara sauce was second to none. The definition of comfort food changed for me as well. I was always a homemade chicken and dumplings comfort food kind of girl. While my favorite comfort food is now still primarily carbs, I owe the transformation of the knock-it-out-of-the-park fettuccine alfredo to the glorious Pioneer Woman, Ree Drummond has hidden in her recipe archives.
This is my favorite dish of all time and I pass it out to friends and family regularly. I’ll include her recipe and directions below. Don’t take a short cut and don’t try to outsmart the directions. Trust me, even adding back in the pasta water makes the biggest of differences and you don’t want to miss out! My husband was always an Olive Garden fettuccine alfredo kinda guy. But he has since stopped ordering it because he says it just doesn’t hold up to what I make for him. Isn’t he kind. 🙂
A couple of tips I’ve taken away after making this many times.
- Don’t get rid of your drained pasta water until you serve the dish
- Don’t be afraid to add in some of the pasta water to smooth out the sauce after you’ve mixed it with the noodles. I’ve found that trying to keep the noodles not 100% drained will typically yield the best results.
- Add in salt to your pasta water before it starts to boil, this flavors the noodles best
- Any kind of pasta works well. I regularly use bowties instead.
- I love adding minced garlic to my sauce!
- Pepper brings out a certain warmth to the dish. Don’t leave this ingredient out, and put in plenty! Coming from a girl that isn’t crazy about pepper, just trust me on this.
- Serve with sliced chicken breast or piece of steak with some steamed broccoli.
- 1 lb Fettuccine Noodles
- 1 stick butter
- 1 cup Heavy Cream
- Salt & Pepper to taste
- 2 cups Parmesan Cheese freshly grated
- Cook pasta according to package directions.Cook pasta according to package directions.
- In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
- Grate Parmesan cheese and place half of it into a large serving bowl. Pour warm butter/cream mixture over the top.
- Drain pasta and immediately pour it into the bowl.
- Toss a couple of times, then sprinkle in the other half of the Parmesan.
- Toss to combine, thinning with pasta water if necessary.
- Top with your favorite cooked meat and vegetable. I prefer sliced chicken breast and broccoli.
For more of my recipes head back to my Cooking page.